Spanish Crispy Chicken Salad
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This Spanish crispy chicken salad is one of my go to weeknight dinners because it comes together in just under an hour and tastes absolutely restaurant quality. The crispy paprika seasoned chicken is the star here, paired with fresh greens and a tangy apple cider vinegar dressing that brings everything to life. Cherry tomatoes are packed with lycopene, a powerful antioxidant that's great for your heart, and they add wonderful bursts of sweetness throughout. What I love most is how simple and budget friendly this recipe is, using basic pantry staples that most of us already have on hand. It's the kind of meal that feels fancy enough to impress but honest enough for a casual dinner at home.
Ella x
Ingredients
- 500 gchicken breast(boneless, skinless)
- 120 mlolive oil
- 60 mlapple cider vinegar
- 20 gdijon mustard
- 15 gsmoked paprika
- 10 ggarlic powder
- 10 gsalt
- 5 gblack pepper
- 400 gmixed greens
- 250 gcherry tomatoes
- 150 gred onion
- 100 gcroutons
- 100 gshredded cheddar
- 30 mllemon juice
Detail level
Instructions
- 1
Preheat the oven to 200°C (400¿t).
Tip: Use oven mitts for safe handling.
- 2
In a shallow dish, mix together olive oil, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper.
Tip: Adjust seasoning to taste.
- 3
Add the chicken breast to the marinade and coat evenly. Let it marinate for 10 minutes.
Tip: Cover with plastic wrap for better absorption.
- 4
Remove the chicken from the marinade, allowing any excess to drip off.
Tip: Pat dry with paper towels for crisper coating.
- 5
In a separate bowl, toss together mixed greens, cherry tomatoes, red onion, croutons, and shredded cheddar.
Tip: Adjust to your desired level of crunch.
- 6
Drizzle the dressing over the salad and toss to coat.
Tip: Add lemon juice for extra brightness.
- 7
Place the chicken breast on a baking sheet lined with parchment paper.
Tip: Drizzle with any remaining marinade.
- 8
Bake in the preheated oven for 20-25 minutes or until cooked through.
Tip: Let rest for 5 minutes before serving.
- 9
Slice the chicken breast into thin strips and add to the salad.
Tip: Toss gently to combine.
- 10
Serve immediately and enjoy!
Tip: Optional: add your favorite toppings or garnishes.
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